Phil Vickery's Sautéed Duck Breast

Published Monday, 21 October 2013
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Phil Vickery returns to the This Morning kitchen to spice things up with sautéed duck breast and cooked apples in a Calvados sauce.

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FACTBOX: SAUTÉED DUCK BREAST
Serves
4
FACTBOX: APPLE IN CALVADOS SAUCE
Serves
2
Preparation time
5 minutes
Cooking time
5 minutes

Ingredients:

  • 4 medium duck breasts, scored through the fat not the flesh
  • 2-3 pinches Chinese five spice
  • 1 small can (350g) apricots in syrup
  • 4-5 tbsp green peppercorns in brine
  • juice of 1 large lemon
  • pinch of sugar
  • salt
  • pepper
  • 4 Pak Choy, cut into ¼'rs lengthways
  • 2-3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp mirin

Method:

  1. Heat a non stick pan with no oil.
  2. Sprinkle over the duck breast the five spice powder, rub in well and season well with salt and pepper.
  3. Place skin side down into the pan and cook until the fat runs, say 6-7 minutes.
  4. Turnover and cook for a further 2-3 minutes, remove cover with foil and leave to rest for 10 minutes, do not overcook.
  5. Meanwhile, place the apricots and juice into a liquidiser, add 1 tbsp of peppercorn juice and peppercorns and blitz well.
  6. Pour into a small bowl and season to your taste with salt, pepper, sugar, lemon juice and five spice, add a few whole peppercorns.
  7. Sauté half the pak choy in hot oil in a wok or frying pan with a little five spice (two batches)
  8. Once wilted slightly add half the soy and mirin, stir well.
  9. Spoon into a bowl, then wipe out the pan or wok with kitchen towel and repeat.
  10. Slice the duck across the grain, into 6 or 7 slices, drain well.
  11. Spoon the pak choy into the middle of a plate or bowl, lay over the duck and drizzle with the sauce.

Apple in Calvados Sauce

Ingredients:

  • 50g Unsalted Butter
  • 1 Cox and Pink lady, cored and slice into 10 pieces
  • 1-2 Tbsp cater sugar
  • 50ml Calvados

Method:

  1. Place butter into a frying pan on a medium heat until it starts to foam
  2. Add the sliced apples and coat in the butter
  3. Sprinkle in the butter and allow to colour slightly
  4. Pour in the Calvados and mix to make a smooth sauce
  5. Allow the mixture to cool for a few minutes and spoon into glasses
  6. Serve warm (with a scoop of ice cream) optional
© UTV News
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